These Lemon Garlic Skillet Green Beans are full of bright flavor and super quick and easy to make in one pan. No need to blanch!
Step up your side dish game with these super delicious green beans. It’s absolutely amazing and so simple and quick to make!
Why These Green Beans Are the Perfect Side Dish
- Lemony garlic green beans go great with everything from cheesy pasta to grilled chicken.
- They cook in one pan and there is no need to blanch the green beans beforehand.
- The recipe comes together very quickly – under 20 minutes!
- Lemon and garlic add flavor to the green beans. It’s really delicious!
It’s all about practical, quick, and delicious side dishes. This recipe elevates your everyday green beans into a great side dish with minimal effort.
Ingredient Notes
- broth: You can also use chicken broth, vegetable broth, or water.
- Lemon juice: For best flavor, use fresh lemon juice. Be sure to zest the lemon before juicing.This is because zest is used at the end of the recipe.
- garlic: Finely chopped fresh garlic is better. If you don’t have fresh garlic, you can use 1/4 to 1/2 teaspoon garlic powder instead.
- salt: Add salt to the liquid before cooking the green beans, then taste and add more salt if needed after the green beans are cooked.
- green gram: French green beans or regular green beans go well. I prefer French green beans because of their thinner shape and softer texture. If using frozen green beans, do not thaw them before using them in the recipe; add 1 to 2 minutes to the cooking time.
- Lemon flavor: After the beans are cooked, sprinkle the lemon zest over them.
Some useful tips
These Lemon Garlic Skillet Green Beans are super easy and simple to make. Here are some additional tips to help you get the recipe right:
- You can leave the green beans whole or cut them into 1- to 2-inch pieces before cooking.
- Trim the stem ends of the green beans to avoid a tough, sticky texture.
- You can enjoy an even more savory taste by sprinkling parmesan cheese powder on top.
- Serve green beans within 10 minutes of cooking. The longer the cooking time or resting time, the more the vibrant green color will disappear and the texture will become softer.
These green beans are fantastic with literally any meal, from everyday weeknight dinners to special holiday meals. I also love it as leftovers for lunch. The lemon scent improves over time. (And yes, I eat it cold, straight out of the fridge, because that’s how I do it.)
Lemon Garlic Skillet Green Beans
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equipment
- 12 inch nonstick skillet
- kitchen tongs
- Citrus Jester
- citrus juicer
ingredient
- ⅔ cup Chicken broth, vegetable broth, or water
- 3 tablespoon Split fresh lemon juice (Smelt the lemon before juicing. Save some flavor for later use)
- 2 cloves Chop the garlic finely or press it with a garlic press.
- ½ teaspoon Coarse kosher salt (or 1/4 teaspoon table salt)
- 1 pound Fresh green beans, ends trimmed, if desired
- 1 teaspoon fresh lemon scent
guideline
- Add broth (or water) to a 10- or 12-inch skillet; 2 tablespoons Lemon juice, garlic, salt. Bring to a boil over medium heat.
- Add the mung beans and mix quickly. Cover the skillet and simmer for 6 to 8 minutes, depending on desired level of tenderness. Adjust the heat as needed during cooking to maintain a simmer (rather than a hard boil).
- Turn off the heat and sprinkle the remaining ingredients. 1 tablespoon Lemon juice and lemon zest.
- Serve immediately.
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The post Lemon Garlic Skillet Green Beans first appeared on Mel’s Kitchen Cafe.
